Pork Cutlet Roast

Ingredients

• 1 kg pork cutlet (whole, bone-in)
• 1 onion
• 3 Garlic cloves
• 1 bunch parsley
• 0.5 bunch Basil
• 2 oregano sprigs
• 3 thyme sprigs
• 1 rosemary sprig
• 6 sage leaves
• olive oil
• Salt
• ground pepper
• 250 ml dry white wine
• 400 g butter beans
• 2 cans cooked chickpeas
• 1 Garlic clove
• 1 tsp Cayenne pepper
• Radicchio leaf

Instructions

1. 1.

   Peel and finely dice onion and garlic. Wash herbs, shake dry and finely chop, mix with onion and garlic and stir in 3 tbsp oil.

2. 2.

   Rub the meat with salt and pepper and coat with herb mixture. Place on the oven rack bone side down, slide a pan underneath, and roast at 200°C for about 30 minutes. Baste with white wine, reduce temperature to 160°C, and continue roasting for about 1 hour until done. Let the finished meat rest briefly before slicing into cutlets.

3. 3.

   Wash and trim butter beans and blanch in boiling salted water for 8-10 minutes. Drain and drizzle with 1 tbsp olive oil.

4. 4.

   Drain chickpeas. Peel garlic. Blend chickpeas with garlic, then strain through a sieve. Mix with 2 tbsp oil, salt, and cayenne pepper.

5. 5.

   Arrange the cutlets on top of the beans over the chickpea puree. Optionally drizzle with some roast sauce. Serve garnished with radicchio leaves.